If there's an American craft brewery that makes me think, 'Yes, a cookbook from them would be a great idea' more than Allagash, well, I can't think of it. I've been drinking Rob Tod's exceptional beers almost from the beginning, and from the first time I visited the brewery -- a long time ago, I love Maine -- we've had a conversation going about great food. I still think one of the very best beer/food pairings I ever had was at a Monk's Cafe "coastal beer and food" dinner where Stephen Beaumont had paired Allagash Interlude with snails in a buttery sauce in a huge hunk of puff pastry. It was a brilliant pairing: the knife-sharp dryness of the Interlude cut right through the richness of the sauce to marry with the snails.
So it was no surprise to get notice of an event at Pub and Kitchen next Tuesday (11/13, 7-9, PAYG): the launch of Allagash: The Cookbook. Chef James Simpkins has worked with the brewery to create a culinary tour of the United States, accompanied by the wide range of beers Allagash continues to produce. The launch will feature Rob Tod and P and K chef Jonathan Adams presenting two beer and food pairings, and four Allagash beers: White, Hugh Malone, Smoke & Beards, and Fluxus '12.
Always a pleasure to see Rob in Philly; always -- always -- a pleasure to taste fine food pairings with Allagash.